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Gooey Chocolate Cookies

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Ingredients
  

  • 8 ounces of good quality semisweet or bittersweet chocolate chopped (do not use chips)
  • 4 tablespoons unsalted butter
  • 2/3 cup all-purpose flour I use King Arthur
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 package 12 ounces semisweet chocolate chunks or chips
  • 1-2 tablespoons espresso powder according to taste

Instructions
 

  • Preheat oven to 350. Heat 8 ounces of chopped semisweet (or bittersweet) chocolate in a microwave safe bowl in 20 second increments, stirring between each, until ALMOST melted (see above).
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • In a mixing bowl, beat the eggs, sugar and vanilla on high speed until well incorporated. The mixture should be light and fluffy. Reduce the speed to low and add the melted chocolate. Slowly mix in flour until it is just combined, then stir in chocolate chips (or chunks) and espresso powder. If your batter is too thin, let it sit for a while to harden up, otherwise, your cookies will turn out flat.
  • Line two baking sheets with parchment paper, and drop high tablespoons of dough onto COLD baking sheets at least 2 inches apart. DO NOT PLACE DOUGH ONTO A SHEET THAT IS WARM AND DO NOT FLATTEN DOUGH!
  • Bake, rotating sheets after 5 minutes. After 10 minutes, check for doneness. Cookies should be quite soft in the center, and just barely hard on the edges.
  • Cool on baking for 10 minutes then transfer to a wire rack and let cool completely.

Notes

I can't emphasize enough how important it is not to over melt the chocolate, line your baking sheet with parchment, and drop the dough to form almost a 'kiss' about an inch high. It will flatten somewhat during baking, and if you don't follow these important tips, your cookies will not have a gooey center. They will still be good though :).